| COAST TEAM FAVOURITE MAINS |
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Sous chef, Josh and Pastry Chef, Wayne |
| Grilled john dory, preserved lemon and peas |
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Josh: "The perfect summer fish dish. The delicate and sweetness of the john dory complements the freshness of the peas, preserved lemon and chilli."
Wayne: "For me, john dory is the king of eating fish. The flesh is very sweet and has a great texture. The pea salad adds to the freshness of the dish. Perfect for a hot summer's day." |
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Lindy, Waiter |
| Seared tuna, orange, honeyed almonds and braised fennel |
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I am a fan of yellow fin - so this dish gets my approval - especially if following the king fish entrée. Seared and served the buttery flavours melt in your mouth - with a nice glass of Soave or even a light red - perhaps Barbaresco - you won't be disappointed. |
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remi, Waiter |
| Roasted Barramundi fillet, eggplant, caponata |
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The barramundi is lovely for someone like me - from Europe - who doesn't know this type of fish. Pan fried with virgin olive oil, skin off, replaced with a fine slice of bread give a light crunchy texture complementing the full flavour of the fish. Served with a with a sweet and sour vegetable casserole - full of flavours. Delicious. |
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Matt, chef d partie |
| Roast duck, broad beans and fregola |
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A stand out dish not only because of the flavours, but also because of the technique involved. Using cooking methods that are not necessarily Italian in order to showcase Italian flavours - I think - is very exciting and very typical of our restaurant. |
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Waiter, Yumi and GENERAL MANAGER Nick |
| Roast duck, broad beans and fregola |
Yumi: "Simply beautiful."
Nick: "Though rendered it has just enough crisp skin to be decadent. I personally prefer this with a glass of rose especially on the terrace at Coast in summer." |
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Chris, waiter |
| Roast pressed lamb, potatoes and garlic |
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The pressed roast lamb is credibly succulent. It epitomises the philosophy of Coast - excellent quality produce and slow-cooking techniques. |
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michael, chef d partie |
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| Pappardelle, rabbit, olives and pecorino |
| Soft slow raised rabbit with rich jus, salty olives and pecorino, freshened with oregano and al dente fresh pasta. |
